Ever have an idea that is so simple, it is absolutely brilliant? That’s how I felt when I came up with the idea for a Hasselback BLT: It is brilliant in its simplicity! Skip the bread and just add the bacon and lettuce directly to the tomato. This is a low-carb, naturally gluten-free alternative to BLT sandwiches.
First, I cooked the bacon in a rectangle pan, so I could lay the bacon strips flat and straight as they cooked.
While the bacon was cooking I used a serrated bread knife to create the cuts in Roma tomatoes. I cut 3/4 of the way through the tomato and made the cuts 1/4 – 1/2 inch a part. I used Roma tomatoes because they are not as juicy or seedy as other tomatoes.
I broke the bacon into 1 – 2 inch pieces and placed the bacon in the cuts in the tomatoes. Then I places baby salad leaves and spinach leaves in the cuts in the tomatoes. I used baby spinach leaves, baby arugula leaves, and tore bits of loose leaf lettuce to use in my Hassleback BLTs.
- 4 Roma Tomatoes
- 8 pieces of cooked baco
- 1 cup of baby salad greens
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- 1 tablespoon honey
- If necessary, cook the bacon, making an effort to keep the bacon pieces straight while you cook them.
- Use a serrated knife to place cuts ¾ of the way through a Roma tomato. The cuts should be approximately ¼ - to ½ inch apart.
- Break the cooked bacon into 1 - 2 inch long pieces.
- Place the pieces of bacon in each cut.
- Find small lettuce or spinach leaves. You can tear larger leaves in necessary and place 1 - 2 pieces of lettuce in each cut.
- Repeat for the other tomatoes.
- Add mayonnaise, Dijon mustard, and honey to a small bowl.
- Stir until thoroughly combined.
When I was taking pictures of the final product, my youngest son ran out and placed some letters on the cutting board when I wasn’t looking. When I turned around, I saw that he added #BLT to the cutting board. Yes, this creation is worthy of a hashtag!